Growing up with my grandmother’s cooking and tasty Northern Mexico home-style stacked enchiladas instead of stuffed and rolled like in other parts of the country, Las Palmas and I are happy to share this classic yet “unique” enchilada dish with you through this short how-to video. Without missing a beat of delicious and authentic old-world flavor, these enchiladas are very easy to make with the help of Las Palmas.
Fill blender with enchilada sauce, flour, and garlic. Blend until smooth.
Heat olive oil in large skillet. Pour chile sauce into skillet and stir. Taste and season with salt if needed. If the sauce is too spicy, add a small can of tomato sauce and stir. If the sauce is too thick, add water until desired consistency is reached, making sure to add more salt if necessary.
In a non-stick frying pan heat canola oil. Drop 1 tortilla at a time into the hot oil and fry until softened, turning once during frying. Drain on paper towels.
Place lightly fried tortillas into the skillet of warm red sauce, one at a time. Coat the tortillas with the red enchilada sauce and place coated tortillas on a plate with a large slotted spoon.
Layer a chile-coated tortilla with some shredded chicken (optional), shredded cheese, and chopped onion. Put another coated tortilla on top and repeat the layers until you have a stack of 3 to 4 tortillas.
Continue to make stacks of tortillas until all ingredients are used.
Top your stack with grated cheese, onions and cilantro.